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Bananen-Pancakes

Original in German

backenmachtgluecklich.de · 2024 · 14 Stück

Against 802 pancake recipes

Less liquid than 86% of recipes.

How German pancake recipes differ from English ones →

Get the method at backenmachtgluecklich.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

  • Less liquid than 86% of recipes: 101% of the flour weight against the typical recipe's 159%.
  • Fat in the middle half of recipes: 8% of the flour weight against the typical recipe's 16%.
Liquid: 101%, 13th percentileEgg: 40%, 48th percentileSugar: 12%, 33rd percentileFat: 8%, 29th percentileLeavening: 4.2%, 29th percentileSalt: 0.3%, 33rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 250 Gramm Bananenmus (siehe Tipps)250 g
  • 250 Gramm Mehl250 g
  • 1 Teelöffel Backpulver (gestrichen)≈ 4.6 g
  • 1 Teelöffel Natron≈ 6 g
  • 2 Prisen Salz≈ 0.8 g
  • 1/2 Teelöffel Zimt (oder mehr)≈ 1.3 g
  • 2 mittelgroße Eier≈ 100 g
  • 30 Gramm Zucker (Menge nach Geschmack)30 g
  • 1 Päckchen Bourbon-Vanillezucker8 g
  • 150 Gramm Naturjoghurt150 g
  • 100 Milliliter Milch (oder Buttermilch)≈ 103 g
  • 20 Gramm Rapsöl (oder geschmolzene Butter)20 g
  • Öl (oder Butterschmalz)n/a
  • Ahornsirupn/a
  • Bananenn/a

flour 250 gbatter 924 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.

  • Liquid101% · 13th percentile
  • Egg40% · 48th percentile
  • Sugar12% · 33rd percentile
  • Fat8% · 29th percentile
  • Leavening4.2% · 29th percentile
  • Salt0.3% · 33rd percentile

Keep exploring

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Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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